View Pit Stop page for race #475 by prateek123 — Ghost race
View profile for prateek (prateek123)
| Official speed | 24.50 wpm (125.88 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2015 3:15:14pm UTC |
| Race Finish | October 12, 2015 3:17:20pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. papon_ (24.99 wpm) |
| Accuracy | 89.0% |
| Points | 0.00 |
| Text | #427 (Length: 257 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella transitions from regular liquid crystal to more disordered states. |